Tofu and Spinach Ravioli, Sage Sauce
Cooking Time
Prep Time
Difficulty
Cuisine
Ravioli, those small treasures of global cuisine, have traversed seas and mountains, from Italy to Asia, capturing hearts and palates wherever they go. Cherished for their ability to encapsulate the essence of culinary traditions with their diverse fillings, they have become emblematic of sociability and gastronomic creativity.
At Maison Marmite, preparing these delights is both simple and quick. We offer a method that requires no special equipment: just cut the dough into small squares or circles, place the filling, and then seal the ravioli by hand, carefully pressing the edges together.
Of course, commercially available ravioli molds can make this task even easier. Their use is child’s play: roll out the dough onto the mold, fill each cavity with a small amount of stuffing, cover with another layer of dough, and use a rolling pin to finish your ravioli, ready to be cooked or frozen for later enjoyment.
The art of ravioli is infinitely adaptable: they can be filled with anything that tickles your taste buds, from classic combinations to more avant-garde creations, such as our tofu and spinach recipe. Maison Marmite will soon be publishing other innovative filling variants. Bon appétit.
Tofu and Spinach Ravioli, Sage Sauce
Ingredients
For the ravioli dough:
- 300 g of wheat flour
- 150 ml of warm water
- 1 tablespoon of olive oil
- A pinch of salt
For the filling:
- 220 g of firm tofu drained and pressed
- 200 g of fresh spinach
- 2 cloves of garlic minced
- 2 tablespoons of nutritional yeast
- Salt and black pepper to taste
- A pinch of nutmeg
For the sage sauce:
- 60 g of vegetable margarine
- A handful of fresh sage leaves
- Salt and black pepper to taste
Instructions
Ravioli dough preparation:
- In a large bowl, mix the flour, warm water, olive oil, and salt until a smooth and elastic dough is formed. Knead for 5 to 8 minutes. Cover and let rest for 30 minutes.
Filling preparation:
- Blanch the spinach in boiling water for 1 minute, drain and squeeze out excess water. Finely chop.
- In a bowl, mash the tofu with a fork. Add the chopped spinach, minced garlic, nutritional yeast, salt, pepper, and nutmeg. Mix until well combined.
Making the ravioli:
- On a lightly floured surface, roll out the dough to a thickness of 2 mm. Cut the dough into regular circles or squares.
- Place a teaspoon of filling in the center of each piece of dough. Lightly moisten the edges with water, place another piece of dough on top, and press to seal.
Sauce preparation:
- Melt the vegetable margarine in a pan, add the sage leaves, season with salt and pepper, and let infuse over low heat.
Cooking the ravioli:
- Bring a large pot of salted water to a boil. Once the water is boiling and the sauce is ready, start cooking the ravioli for about 5 minutes, until they are tender. Keep a close eye on them.
Finishing touches:
- Drain the ravioli and transfer them directly into the pan with the sauce to coat, or arrange them on plates and drizzle with the sauce, as preferred.
A recipe proposed by Maison Marmite
